Amaranth bran powder is a promising raw material for the confectionery industry

Moscow State University of Food Production, Volokolamskoe sh., 11, 125080 Moscow, Russia

Abstract

The research is devoted to the creation of a new raw material - a product of processing amaranth seeds of the species Amaranthus L. (variety “Krepysh”, selection of FNTSO). Developed amaranth bran powder, which is a waste product in the production of oil from seeds. The bran contains 19.6% proteins, including water-soluble ones; 17.9% dietary fiber; 46.9% highly dextrinated starch; 1.01% of macro- and microelements, including deficient selenium. The selenium content in the studied batches of amaranth bran is 0.053 mg% per 100 g of dry weight, which allows us to meet the average daily human need for selenium by 70%. The new technology includes infrared processing, bran cooling and fine grinding. Infrared processing allows targeted action on protein and carbohydrate complexes, increasing the biological value of amaranth bran powder, imparting increased moisture absorption properties to the product, and maintaining high quality indicators. Amaranth bran powder was stored at a temperature of 18 ± 2⁰С, relative air humidity 75 ± 1⁰С, in the presence of photocatalytic air purifiers “Tiokraft M-400”. A new product - amaranth bran powder is recommended for use in the production of sugar and flour confectionery products